LuAnn Lovlin submitted these photos with detailed descriptions after she visited Winnipeg’s newest ‘pop-up’ restaurant on the frozen forks of the Assiniboine and Red Rivers.
Illuminated ice columns mark the entrance to Raw: Almond, on a clear, cold Winnipeg winter evening under the light of a full moon.
The table is set for 20.
Cured Albacore, Scallop, Foie Gras Torchon, Radish, Lime, Woodstock.
Last friday night’s dinner featured the skills of chef Mandel Hitzer from Deer + Almond and chef Adam Donelly from Segovia Tapas Bar. Guests were given the details of the featured second course: Elk Tartare, Smiled Cured Egg Yolk, Romaine Leaves, Tandorri Dressing, Schmaltz Croutons.
Grilled Sea Bream, Winter Caponata and Black Olive Oil.
Chef Mandel Hitzer from Deer + Almond and several other Winnipeg chefs are collaborating to create a unique menu every night.
Taking turns joining Hitzer in the kitchen will be Chefs Alex Svenne from Bistro 7 1/4, Tristan Foucault from Peasant Cookery, Aron Epp from Elements, Scott Bagshaw from Deseo, Adam Donnelly from Segovia, Ben Kramer from Diversity Foods and Eric Lee from Pizzeria Gusto.
The restaurant is open for just another two weeks until the middle of February.
